oven slow-roast pork belly
I have NOT been too successful when it comes to cooking belly pork. First, it is really not so healthy to be eating belly pork often & my family members are not really crazy over it. The more successful pork belly dish I have made is kakuni – Japanese slow-braised pork belly.
Anyhow I wanted a wider selection of dishes for my homecooked makan (meal) gatherings, so I still somewhat doggedly try out different cooking methods for pork belly. I find GR (Gordon Ramsay)’s crackling skin pressed pork belly too difficult to make, so I try out various slow-roast to get a dish that is good enough for my purpose.
The best version I have created is in the top picture. I did that when my youngest 19-year old daughter invited 14 friends to the house for lunch on the 3rd day of the recent Chinese New Year, 2013.
I use a square-cut block of belly pork, place it in boiling water for like 10seconds, then place it in cold water, wipe it clean & dry with kitchen towel or airdry in fridge. I then rub the belly pork with white sugar (but not the skin), place it in a baking dish skin-side up, drizzle Chinese old shaoxing wine (陈年绍兴酒) & then olive oil over it. I cover the baking dish with aluminium foil & place it in a preheated 175degC oven for 1/2 hr. I remove the dish from the oven, turn over the belly pork so it is skin-side down & drizzle 1 tablespoon light soy sauce, & letting the oven cool. I then preset the oven to 90degC on the low heat function and leave it for 3/4hr, turnover once again for another 3/4hr. So the total time is 2hrs.
The end result is the picture above, though the belly pork is looking pretty with a nice pink, it is fully cooked. That is my best production with this method so far.
oven slow-roast pork belly
I tried it again for my recent gathering of friends, with a slight variation. Instead of the low heat function, I use the normal function still set to 90degC. The result is the one below. The texture of the fat & meat is still as good & soft, the skin is just very little bit tougher. One addition I made is the Spanish spicy mustard sauce. This is a really nice concoction & together with the original sauce from the belly pork (after passing through a sieve) made 2 very nice dipping sauce for the belly pork. 🙂
c.h.e.f andy
Ingredients:
- 1 block square cut belly pork (about 350g)
- 2 tbsp sugar
- 1 tbsp Chinese old shaoxing wine (陈年绍兴酒)
- 1 tbsp olive oil
- 1 tbsp light soy sauce
For spicy Spanish mustard sauce:
- 1 tsp dijon mustard
- 1 tsp red wine vinegar
- 1 cut chilli padi
- 2 tsp olive oil
Directions:
- Prepare the belly pork – place it in boiling water for like 10seconds, then place it in cold water, wipe it clean & dry with kitchen towel or airdry in fridge. rub the belly pork with white sugar (but not the skin), place it in a baking dish skin-side up, drizzle Chinese old shaoxing wine (陈年绍兴酒) & then olive oil over it.
- Cook the belly pork – cover the baking dish with aluminium foil & place it in a preheated 175degC oven for 1/2 hr. remove the dish from the oven, turn over the belly pork so it is skin-side down & drizzle 1 tablespoon light soy sauce, & letting the oven cool. preset the oven to 90degC on the low heat function and leave it for 3/4hr, turnover once again for another 3/4hr. total time is 2hrs. remove from oven, rest & serve.
- Make spicy Spanish mustard sauce – put a teaspoon of dijon mustard in a small bowl, add 1 cut chilli padi, 1 teaspoon red wine vinegar, and 2 teaspoon olive oil. mix well.
c.h.e.f 